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Vegetable Brown Rice Stir Fry

(1 Votes)
5 Min
20 Min

Brown rice usually requires a longer cook time than white rice, but thanks to the convenience of instant brown rice - and frozen veggies - you can get this nutritious dish ready fast.

What You'll Need

  • 1 (3.5-ounce) boil-in-bag brown rice
  • 1 tablespoon peanut or vegetable oil
  • 3 tablespoons cashew halves
  • 1 (16-ounce) package frozen broccoli, peppers, onions, and mushrooms
  • 1 tablespoon cornstarch
  • 3/4 teaspoon chicken bouillon granules
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground ginger
  • 3/4 cup water
  • 1 1/2 tablespoons soy sauce

What to Do

  1. Prepare rice according to package directions; keep warm.

  2. Heat oil in a large skillet over medium-high heat. Add cashews, and cook, stirring constantly, until lightly browned; remove from skillet, and set aside.

  3. Add frozen vegetables to skillet, and cook, stirring constantly, 6 to 8 minutes or until tender.

  4. Combine cornstarch and next 3 ingredients in small bowl; stir in water and soy sauce. Add to vegetables in skillet; cook, stirring constantly, 4 minutes or until thickened and bubbly. Stir in cashews, and serve immediately over rice.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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why isn't there any scrambled egg pieces in this fried rice? it would give it a nice touch and it's also delious. Try it you'll like it.


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